This thick, creamy coconut whipped cream is entirely dairy free, with just three ingredients and the same texture as real homemade whipped cream!
The best coconut whipped cream
Did you know that you can make your own easy homemade whip cream from a can of coconut milk?
You just need one can of coconut milk, optional sweetener of choice, and that’s it!
The resulting whipped cream will blow you away with how luxuriously rich and creamy it tastes.
Prepare to shake your head and wonder, “How can this possibly be vegan?!”
Also try this Coconut Ice Cream
Vegan whipped cream recipe
Just one or two ingredients, and you are on your way to the perfect coconut milk whipped topping.
This dairy free cream is good for serving with pies, cakes, fresh strawberries or sliced fruit, pancakes, waffles, or milkshakes.
It also makes a great frosting for cupcakes or topping for any of the following nondairy ice cream recipes:
Step by step video
Coconut whipped cream benefits
There’s no heavy cream, no dairy, no eggs, no sugar, and no gums, stabilizers, gelatin, or cornstarch required for the recipe.
And it can be gluten free, low carb, paleo, whole30, cholesterol free, and keto friendly.
The cream whips up just like dairy whipped cream and can be substituted in most recipes that call for Cool Whip or heavy cream.
Shown above, on top of myVegan Pecan Pie
Coconut Milk Whip Cream – FAQ
What kind of coconut milk?
Use either full fat canned coconut milk or coconut cream.
The recipe will not work with reduced fat coconut milk. It also does not whip with carton coconutmilk beverage found the refrigerated section of the grocery store from companies like Silk, Califia Farms, Almond Breeze, and So Delicious.
I cannot highlight strongly enough the importance of using full fat coconut milk, because this is the only option that will form stiff peaks when whipped.
Do you have to chill it first?
I usually like either storing a can in the fridge to have on hand when needed or chilling the coconut milk overnight, because the results will be thicker and non runny.
But if you open the can and the cream inside is already super thick (see the photo below) you can skip the overnight refrigeration and simply freeze for about 10 minutes before whipping it up.
Try not to shake the can at any point, because you want to keep the cream on top separate from the watery part underneath.
Leftover Coconut Milk? Make Chocolate Truffles – 2 Ingredients
What if the coconut cream isn’t whipping?
It’s rare, but every now and then you may encounter a can of coconut milk that is chalky and rock hard or simply won’t whip or firm up.
Coconut milk brands I’ve had the most success with for making coconut milk whipped cream include Whole Foods 365, Sprouts, Thai Kitchen Organic, Trader Joes, Native Forest, and Nature’s Charm Coconut Whipping Cream.
Can you make different flavors of whipped cream?
You absolutely can! Try adding a few drops of almond or pure peppermint extract, a sprinkle of cinnamon or pumpkin pie spice, 1/2 tsp of instant coffee, or 1 tsp of lime, orange, or lemon zest.
Or add a scoop of peanut butter or half a banana for a delicious mousse-like dessert.
Make it chocolate by using the following recipe for Vegan Chocolate Mousse.
How to make coconut whipped cream
Start by chilling a can of full fat coconut milk or cream in the fridge overnight.
Once it’s cold, open the can and transfer just the thick and creamy part to a bowl. Either discard the rest or save it for another recipe.
With either a stand mixer or hand beaters (or a fork if it’s all you have), whip with the sweetener and optional vanilla extract until stiff peaks form.
Coconut Whipped Cream
Ingredients
- 1 can coconut milk or coconut cream (13.5oz)
- 2 tbsp powdered sugar or stevia to taste
- 1/4 tsp pure vanilla extract (optional)
Instructions
- *Be sure to read through the FAQ listed above in this post. And if you’re a visual learner, you might find it useful to check out the video above showing how to make the coconut whip cream.Chill coconut milk or cream in the fridge overnight. Once cold, open the can and transfer only the thick and creamy part to a bowl. (Discard the watery part, or save for another recipe.) Using either a stand mixer or hand beaters (or a fork and a lot of arm strength), whip the cream with your sweetener and optional vanilla until it forms stiff peaks like real whipped cream!View Nutrition Facts
Video
Notes
Ways To Use Whipped Cream
Yuuuummmmm. I need to make this. I have 3-4 cans of coconut milk sitting in the cupboard just begging to be used.
Your coconut whipped cream recipe looks so good. I’ve had coconut whipped cream at a vegan restaurant near where I live, but I’ve never tried making it before!
I am so happy that I cam across your recipe! I was looking for a quick recipe of icing to go with my carrot cake and then saw this recipe and was like: Yeah! This match was made in heaven! Coconut flavor with nutty taste of carrot cakes makes it next level! I skipped adding vanilla as thought it was alittle bit too much!
Highly recommend!
my kids loved this!
Will this recipe work with the reduced fat coconut milk in a can?
Sorry most likely it will not
Best whipped cream ever. So delicious and easiest thing I’ve ever made!
Up and down this website many times and I can’t find the most important information about which brand(ds) of coconut milk make the best tasting and easy to whip up, whip cream
It’s listed in this post right under the heading “What If My Coconut Cream Isn’t Whipping?” Hope that helps!
There are several brands listed under the section titled “What if my coconut cream isn’t whipping?”
Sadly, it didn’t work for me. I ended up with a curdled slurry…I probably overwhipped it or maybe it was too watery. I have put the mixture in the fridge and will try to whip it again as hate to waste it. Might add peanut butter if it doesn’t whip into something second time round.
This happened to me as well, did you ever figure it out? I just ended up throwing mine out as I didn’t have time to wait for it 😥.
Go to your Asian aisle and get Creme of Coconut there.
No no no you do not want to buy cream of coconut. Coconut cream and cream of coconut are 2 completely different things. Cream of coconut is a syrupy sweetened beverage similar to condensed milk whereas coconut cream is just coconut milk with a higher fat percentage. Cream of coco will never whip up as it’s not supposed to. It’s usually used to sweeten tropical beverages like pina coladas.
Native forest does not work it has guar gum. Check your recipe and write one that works
Sounds like you just got a bad can. Native Forest absolutely can work for this. Here is some picture evidence online: https://www.google.com/search?q=native+forest+coconut+whipped+cream&source=lnms&tbm=isch&sa=X&ved=2ahUKEwiymZO6koLpAhUxl3IEHTiwCVcQ_AUoAnoECA0QBA&biw=1920&bih=969#imgrc=yLrjw5gfZ0PVJM
Ah, so that’s why mine didn’t quite work out! I could still whip the native forest into a usable consistency, but no stiff peaks formed no longer how long I mixed it. I thought maybe I was supposed to use powdered stevia instead of the granular. I will definitely try again with a different brand. It was still delicious.
Sasha, I’m in a similar boat. I used Trader Joe’s, which was in my fridge for a few days. Seems like coconut oil rose to the top, with creaminess underneath, and the water at the bottom. I tried to break down that hard top layer with a fork, but when trying to mix it and the creamy layer, the hard oil ultimately wouldn’t break down enough, and contributed to a bigger mess than normal when I make whipped cream;) Maybe this one’s just a dud. Thankfully I was going to add the sweetener toward the end of mixing, and when I couldn’t get it to work I just saved the whole thing and will use for curry.